These sweet yet elegant little treats are sure to impress! They're soft, moist and a little bit gooey. I top them of with a drizzle of smooth, melt in the mouth milk chocolate, but they're equally as irresistible without! Best served with a cup of milky tea...
180g soft brown sugar
4 1/2 tablespoons golden syrup
zest and half the juice of 1 clementine
1 teaspoon ground cinnamon
350g porridge oats
100g milk chocolate, melted (optional)
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Preheat the oven to 190 degrees C. Grease a small square baking tin and line with baking paper.
In a saucepan over a medium heat, combine the butter, sugar, syrup, juice, zest and cinnamon then heat gently, stirring until the butter is melted and you have a nice, smooth mixture. Remove from the heat and mix in the oats then transfer to the prepared baking tin.
Bake in the preheated oven for about 15 minutes. Remove from the oven and leave to cool and set in the tin. This will take a couple of hours.
Drizzle over the melted chocolate and cut up into squares.